Roasted Halloumi with Okra

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the okra dry with paper towels and place on a large baking tray with 2 tablespoons of olive oil, half the minced garlic, sea salt, and black pepper. Toss well to coat.

   Tip: Drying the okra prevents it from becoming slimy during roasting.

2. 2

   Roast the okra for 15 minutes, stirring halfway through, until the edges are caramelized and tender.

3. 3

   While the okra roasts, prepare the halloumi by patting the slices dry with paper towels. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

   Tip: Dry halloumi ensures a golden crust rather than steam.

4. 4

   Once the oil is hot, carefully place the halloumi slices in the skillet and cook for 2-3 minutes on each side until golden brown and slightly charred. Transfer to a plate.

   Tip: Don't move the halloumi around too much; let it sit to develop a crispy exterior.

5. 5

   In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil with the remaining minced garlic. Cook for 30 seconds until fragrant.

6. 6

   Add the lemon zest, lemon juice, fresh thyme, and red chilli flakes to the skillet. Stir for 10 seconds to combine into a light dressing.

   Tip: The residual heat will gently warm the dressing without cooking out the fresh flavors.

7. 7

   Arrange the roasted okra on a serving platter and top with the crispy halloumi slices. Drizzle the warm lemon-garlic mixture over everything.

8. 8

   Garnish with fresh parsley and pomegranate molasses if using. Serve immediately while the halloumi is still warm and crispy.

   Tip: The pomegranate molasses adds a subtle tanginess and beautiful color to the dish.